Pros
Great pay for salaried managers Flexible work schedule Good culture (only inside of your restaurant) Involvement with community Strong bonds with your team (only at your actual restaurant)
Cons
Severely over-worked Unrealistic expectations of employees Toxic corporatized environment Highly toxic corporate atmosphere where everyone who actually earns money for the company is dictated to by people sitting behind desks in a comfy office in Dallas They will force you to run your people ragged until they quit and then get mad at you for losing them in the first place It will not feel good to force your team, shift managers and crewmembers, to work so desperately in such an understaffed and high pace environment for industry-leading low pay Worst work/life balance you an possibly imagine Shocking level of disconnect from the corporate office to restaurant employees